Keto Italian Ricciarelli Almond Cookies


Step 1If you don't have powdered low-carb sweetener, add an equivalent amount (same weight) of granulated sweetener such as Erythritol, Swerve or Allulose to a food processor or a blender and process until powdered.

Step 2Whip egg whites and lemon juice together with a stand mixer or hand mixer. Slowly add the first part of the powdered swetener (leaving the second part some for coating) and beat until stiff peaks form. Add the orange zest and vanilla and almond extracts, and fold in until combined.

Step 3In another bowl, mix all the almond flour, baking powder and salt and stir to combine.

Step 4Gently fold into the egg white mixture by adding it in three to four parts. Try not to over mix — you want to keep as much air as possible in the batter.

Step 5Line a baking sheet with baking paper. Scoop out a spoonful of dough and roll into balls roughly 4 cm (1.5 inch) in diameter, then shape into ovals. Roll in the remaining powdered sweetener to coat. Place on baking sheet and flatten slightly.

Step 6Repeat with remaining mixture, leaving enough space between the cookies to allow for rising.

Step 7Leave at room temperature for 1-2 hours, until the outsides of the cookies have dried out slightly, forming a little shell. Gently squeeze the cookies to crack the “shell”.

Step 8While cookies are drying, preheat oven to 150 °C/ 300 °F (conventional), or 130 °C/ 265 °F (fan assisted). Bake for 18 to 20 minutes until lightly golden on top.

Step 9Cool and store in an airtight container.

Step 10Store in a sealed container at room temperature for up to a week. For longer storage you can freeze them in a sealed container for up to 3 months.